Why You’ll Love Best Banana Pudding Recipe

This banana pudding recipe is not only incredibly easy to make, but it also tastes like a dessert made from scratch—even though it uses a few convenient ingredients. It’s no-bake, kid-friendly, make-ahead friendly, and wonderfully nostalgic. With its silky texture and balanced banana flavor, it’s sure to be a crowd favorite every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Instant vanilla pudding mix
Cold milk
Sweetened condensed milk
Whipped cream or whipped topping
Vanilla wafers
Ripe bananas
Optional: vanilla extract for added flavor

Directions

In a large bowl, whisk together the vanilla pudding mix and cold milk until smooth. Let it sit for a few minutes to thicken.
Stir in the sweetened condensed milk until fully combined.
Gently fold in the whipped cream or topping until the mixture is smooth and fluffy.
In a trifle dish or large serving bowl, begin layering with vanilla wafers, followed by banana slices, then a layer of pudding.
Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.
Cover and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the wafers to soften.
Just before serving, garnish with additional whipped cream, banana slices, or crushed wafers if desired.

Servings and timing

Servings: 8 to 10
Prep time: 15 minutes
Chill time: At least 4 hours
Total time: Approximately 4 hours and 15 minutes

Variations

Chocolate twist: Use chocolate pudding instead of vanilla for a new flavor.
Caramel banana pudding: Drizzle caramel sauce between layers for a richer taste.
Peanut butter swirl: Add a layer of peanut butter mixed with whipped topping.
Berry banana pudding: Add sliced strawberries or blueberries with the bananas.
Homemade pudding: Make your own vanilla custard if you prefer to skip instant mix.
Layered jars: Make individual servings in mason jars for a fun presentation.
Vanilla bean: Add scraped vanilla bean or pure vanilla extract for an upgraded flavor.
Lighter version: Use low-fat milk and light whipped topping for a lighter treat.
Crunchy topping: Add crushed toasted nuts or cookies on top before serving.
Boozy version: Add a splash of banana liqueur or rum to the pudding mix for an adult twist.

Storage/Reheating

Refrigerator: Store banana pudding tightly covered in the fridge for up to 3 days. The longer it sits, the softer the wafers become.
Freezing: Not recommended, as the texture of bananas and pudding may become watery upon thawing.
Reheating: This dessert is best served cold and does not require reheating.

FAQs

What kind of bananas should I use?

Use ripe but firm bananas—yellow with a few brown spots. Overripe bananas can become mushy in the pudding.

Can I make this ahead of time?

Yes, banana pudding is even better when made a day ahead. It allows the wafers to soften and the flavors to blend.

Can I use homemade pudding?

Absolutely. You can make a stovetop vanilla custard if you prefer not to use instant pudding mix.

How do I keep bananas from browning?

Layer them quickly and ensure they’re covered completely with pudding to reduce air exposure. You can also lightly toss them with lemon juice before layering.

What can I use instead of vanilla wafers?

Shortbread cookies, graham crackers, or butter cookies work well as alternatives.

Can I use Cool Whip instead of whipped cream?

Yes, Cool Whip is a convenient option and blends easily into the pudding mixture.

Is this dessert gluten-free?

It can be made gluten-free by using gluten-free vanilla wafers and ensuring all other ingredients are certified gluten-free.

How long does banana pudding last in the fridge?

It’s best eaten within 2 to 3 days for the freshest texture and flavor.

Can I use bananas that are too ripe?

Overripe bananas are too soft and may overpower the dessert with their strong flavor. Stick with ripe, firm bananas.

Can I serve this immediately after making it?

While you can serve it right away, it’s best chilled for several hours to allow the pudding to set and wafers to soften.

Conclusion

This banana pudding is a simple, crowd-pleasing dessert that never goes out of style. Whether you’re hosting a summer barbecue or just looking for a sweet treat to end the day, this no-bake recipe is rich, creamy, and irresistibly nostalgic. With just a few ingredients and minimal prep, you’ll have a dessert that’s sure to impress every time

Best Banana Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy banana pudding made with layers of vanilla wafers, fresh bananas, and a smooth homemade pudding, perfect for any gathering or dessert craving.

Author: Emily
Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 4 hours 30 minutes (includes chilling)
Yield: 10 servings
Category: Dessert
Method: No-Bake
Cuisine: Southern
Diet: Vegetarian

Ingredients

1 (14 oz) can sweetened condensed milk
1 1/2 cups cold water
1 (3.4 oz) package instant vanilla pudding mix
3 cups heavy cream
1 (12 oz) box vanilla wafers
4 cups sliced ripe bananas (about 4–5 bananas)

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, whisk together sweetened condensed milk and cold water until well combined.
Add the vanilla pudding mix and whisk for about 2 minutes until smooth and starting to thicken. Cover and refrigerate for 3–4 hours or overnight to fully set.
In another large bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the chilled pudding mixture until no streaks remain.
In a trifle dish or large serving bowl, layer one-third of the vanilla wafers, one-third of the sliced bananas, and one-third of the pudding mixture. Repeat the layers twice more.
Cover and refrigerate for at least 4 hours or overnight before serving. This allows the flavors to meld and the wafers to soften.

Notes

Use ripe but firm bananas for the best flavor and texture.
Pudding can be made a day in advance for convenience.
Garnish with crushed wafers or banana slices before serving for added presentation.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 28g
Sodium: 180mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg